Vegan Gluten-Free Carrot Cake Recipe

Vegan Gluten-Free Carrot Cake Recipe

Marsha Hebert

Satisfy your sweet tooth with this delicious vegan and gluten-free carrot cake! A perfect dessert for special occasions or just because. Try this easy recipe and enjoy a guilt-free treat!

Plant-Based | Vegan | Vegetarian

Time: 25 min | Makes: One 8-inch


  • 1-3/4 cups gluten-free all-purpose flour (Cut Cooking Gluten-Free Flour Blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup coconut sugar (Ecoideas Coconut Sugar)
  • 1/2 cup coconut oil, melted (Omega Nutrition Coconut Oil)
  • 3/4 cup can coconut whipping cream (Cha's Coconut Whipping Cream)
  • 1 teaspoon vanilla extract (Vanilla & Spice Pure Vanilla)
  • 1 ½ cups grated carrots
  • 1/4 cup chopped pecans


  1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Add the sugar and whisk in.
  3. In a large bowl, whisk together the coconut oil, coconut whipping cream, and vanilla extract until combined.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Add the grated carrots and pecans and stir until combined.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!


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